Chunky courgette, pepper and chilli salsa

A really fresh, spicy vegetable salsa with so much more flavour than most shop-bought varieties. Made with a combination of green and red chillies and peppers, this salsa is very colourful and is great to eat with corn chips, or crudités if you are feeling more virtuous.

Ingredients

Quantity

Ingredient

4-5

large tomatoes, peeled or not as you prefer, chopped, (320g)

1/2

green pepper, chopped, (80g)

1/2

red pepper, chopped, (80g)

1/2

courgette, finely chopped, (80g)

1/2

medium onion, chopped, (80g)

1

green jalapeno chilli pepper, deseeded and finely chopped, (leave the seeds in if you like it hot)

1

red chilli pepper, deseeded and finely chopped

4 tablespoons

white wine vinegar

1 teaspoon

caster sugar

1

garlic clove, finely chopped

1/2 teaspoon

ground cumin

1/2 teaspoon

sea salt

1/4 teaspoon

dried oregano

1/4 teaspoon

tabasco sauce, (optional)

handful

chopped coriander

corn chips or crudites, to serve

Method

Combine all the ingredients in a medium-sized saucepan and bring to the boil.

Reduce the heat and simmer, uncovered, stirring frequently, for about 40 minutes, until slightly thickened.

With a hand-held blender, give the mixture a few quick blends, but ensure you keep the chunkiness of the salsa.

Let the salsa cool, then put it into a jar and refrigerate (this will keep for up to three days in the fridge).